Mixed Berry Coffee Cake

I decided to make this mid week when I didn’t have any other really important things to do. So yay for mid week sweet snacks. They always seem to be welcome, and something about sugar snack cake on a Wednesday that makes life pretty great. The reason I dug this recipe out was because I have greek yogurt in my fridge at the moment that will be expiring next week and wanted to get some use out of it, so I don’t throw most of the container out.

Dairy products in our house are one of two things. Either it’s cheese and it’s used immediately and hard to keep around, or it’s items that I have used for a recipe and then I keep an eye on the date and search for all the recipes that include it so I don’t end up wasting it. Your next question might be: What is it about dairy products that seem to be such a hassle? I personally went through a dairy free stage several years ago and there are things that I can’t switch back to. We drink cashew milk for cereal and coffee. I am in love with the Silk Almond creamers. Sadly in Canada there are only 2 flavors, Vanilla & Hazelnut, but I will stock up as our grocery store seems to run out of it every time I’m there. I keep a small container of cream, sour cream, butter and all the cheese. I have a hard time with regular milk, and don’t really miss the short shelf life.

ooh look at that texture

It’s a long winded way of saying that regular milk isn’t totally welcome in my fridge. But this cake though, I tried to make it to bring in to work, but was very abruptly told that wasn’t an option. Also this batter, it is the most divine thing I have ever tasted. The cake almost didn’t get made. (raw eggs, yes I know, but you’re being oblivious and missing out on one of the greatest things in life).